Maple Sourdough Cinnamon Rolls with Maple Frosting

These amazing soft sourdough cinnamon rolls including the frosting are a healthy choice, made with unrefined maple sugar—yes, you heard it, MAPLE SUGAR! With its distinctively light and natural sweetness, maple sugar enhances the rolls without overwhelming them, creating a perfectly balanced, wholesome treat. Combined with the tangy sourdough, these cinnamon rolls are a delightful blend of flavor and mindful ingredients.

What makes them so unique

Well, I’ve always wanted to enjoy cinnamon buns without worrying about their impact on my blood sugar or the sky-high glycemic index of traditional recipes. That’s why I created a version using wholesome ingredients to fit my diet. These cinnamon rolls are soft, fluffy, and taste just like the classic version—minus the insane list of 40 ingredients. Perfect for satisfying those dessert or snack cravings without compromising on health!

Simple ingredients

Made with just 9 simple ingredients, these sourdough cinnamon rolls are incredibly easy to make. They’re proof that delicious treats don’t need a long list of additives. 

The proofing stage for these cinnamon rolls typically takes around 1-2 hours, depending on the temperature of your kitchen. You’ll know the dough is ready when it has doubled in size and feels soft and pillowy to the touch. For a more flexible schedule, you can also proof the rolls overnight in the refrigerator and bake them the next day.

FAQ

Do these rolls taste like traditional cinnamon rolls?

Yes! These rolls are soft, fluffy, and packed with the classic cinnamon flavor, all while being made with healthier ingredients with a bit of a tangly flavor and made with maple sugar.

Can I substitute the maple sugar with something else? 

Can I use instant yeast instead of sourdough?

Yes, you can use instant yeast instead of sourdough! Simply replace the sourdough starter with 2 1/4 teaspoons of instant yeast and adjust the liquid and flour amounts as needed. The flavor won’t have the same tangy depth as sourdough, but it will still result in delicious, fluffy cinnamon rolls with a quicker rise time.

How much time would it take to make these cinnamon rolls?

The time to make these cinnamon rolls depends on whether you’re using sourdough or instant yeast for instance it took me two days to make:

With sourdough: The process takes about 1-2 days, including an overnight rise and proofing times. Active preparation time is around 30-45 minutes.

With instant yeast: The recipe can be completed in about 3-4 hours, including rising and proofing. Active preparation time remains approximately 30-45 minutes.

Maple Frosting 

To make the frosting from maple sugar, I blended 1 cup of maple sugar in the blender for 15 seconds, or until it turned into powdered sugar. There are two ways to use this frosting:

1. Classic Maple Glaze: Combine the powdered maple sugar with a few tablespoons of milk (or plant-based milk) and a splash of vanilla extract. Stir until smooth, then drizzle over warm cinnamon rolls for a light, sweet glaze.

2. Maple Cream Cheese Frosting: Blend the maple sugar into powdered sugar. In a stand mixer or hand mixer add the powdered maple sugar, softened cream cheese, butter (both can be vegan options), a tbsp of maple syrup, and vanilla extract. Beat until creamy, then spread generously over cooled cinnamon rolls for a rich, tangy topping with natural maple sweetness.

Both methods add a delightful touch of maple flavor.

Maple Sourdough Cinnamon Rolls with Maple Frosting

These maple sourdough cinnamon rolls are a healthier treat made with unrefined maple sugar and a tangy sourdough base. They're naturally sweet, easy to digest, and perfect for satisfying cravings guilt-free!

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Prep Time 15 hours hrs

Cook Time 35 minutes mins

Course Dessert

Servings 9

Equipment

• Stand Mixer (Kitchen Aid)

Ingredients

  

Dough

• 160 g Unsweetened nut milk dairy or soy (optional)
• 113 g unsalted butter (melted) vegan (optional)
• 1 whole egg (skipped if vegan)
• 100 g active sourdough starter (bubbly) 2 1/4 tsp of instant yeast
• 1 tsp vanilla extract
• 360 g all-purpose flour
• 1 tsp sea salt

Cinnamon filling

• 2 tbsp unsalted butter (melted) vegan (optional)
• 1/2 cup maple sugar
• 1 tbsp ground cinnamon

Maple Glaze

• 1 cup powdered maple sugar (blended maple sugar)
• 1-2 tbsp unsweetened nut milk dairy or soy (optional)

Maple Cream Cheese Frosting

• 1/2 cup cream cheese (softened) vegan (optional)
• 1/2 cup unsalted butter (softened ) vegan (optional)
• 1/4 cup powdered maple sugar (blended maple sugar)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• pinch of sea salt

Instructions

 

Butter and milk mixture

• Place the milk and butter in a microwave-safe bowl.
• Warm the mixture for 1 minute .
• Set aside.

Make the dough

• In a mixer bowl, combine 1 large egg, bubbly sourdough starter, and maple sugar. Use a paddle attachment on low speed to mix until well combined.
• While the mixer is still mixing, slowly pour in the milk-butter mixture.
• Add in the flour and sea salt and continue to mix until it's combined, roughly and sticky for 1-2 minutes.

Let the dough rest

• Stop the mixer and cover with a damp towel or a plastic wrap for 30 minutes.

Knead the dough

• After the dough has rested, switch the paddle attachment to the dough hook attachment.
• Knead the dough on medium speed for 8 minutes until its smooth. If the dough is too sticky, lightly flour the dough and knead again until its smooth.

Bulk Fermentation

• Cover the dough with a damp towel or plastic wrap. Let it rise overnight or until its doubled in size. This should take up 8-12 hours, depending on temperature. If you live in a humid environment this process should take up 6 hours.

Stretch and Fold

• This step is optional and feel free to skip this step
• Perform 4 folds during the bulk fermentation. About 30 minutes into fermentation, gently stretch the dough upward and fold it over itself. Rotate the bowl and repeat a few times to build strength. Repeat this process every 30 minutes.

Roll the dough

• Spray the baking pan with non-stick spray or line it with parchment paper.
• On the countertop, or baking mat, lightly dust with some flour to prevent the dough from sticking.
• Gently take out the dough from the bowl.
• Gently pat it into a rectangle.
• Let it rest for 10 minutes.
• Lightly dust the dough with flour.
• Using a rolling pin, roll the dough into a 18 x 12 rectangle.

Make the Cinnamon Sugar

• In a microwave safe bowl, melt the butter in the micowave for 10-15 seconds. Set aside to cool down.
• Combine maple sugar and cinnamon.
• Using a pastry brush, coat the dough evenly with melted butter. Sprinkle the cinnamon sugar mixture over the top and use your hands to smooth it out until it feels wet and sandy.

Shape into rolls

• Roll the dough tightly into a log, then slice it evenly into individual rolls using a pastry cutter or cut using a twine.
• Place the rolls into the prepared baking pan, leaving a bit of space between them for proofing.

Last rise

• Let the rolls proof for at least 1-2 hours.

Bake

• Preheat the oven to 350℉.
• Bake the rolls for 35-38 minutes, or until golden brown.
• Once it's baked and golden brown, remove the pan from the oven and cool in the pan for 15 minutes.
• Transer to a wire rack to cool down.

Make the Maple Glaze

• Blend 1 cup of maple sugar into powdered sugar in a high-speed blender for 15 seconds. In a separate bowl, mix the powdered maple sugar with 2-3 tablespoons of milk (or plant-based milk) and 1/2 teaspoon of vanilla extract until smooth. Drizzle over the warm rolls.

Make the Maple Cream Cheese Frosting

• Blend 1 cup of maple sugar into powdered sugar in a high-speed blender for 15 seconds. Using a stand mixer or hand mixer, in a bowl, beat 1/2 cup softened cream cheese and 1/2 cup softened butter until smooth. Gradually add 1/4 cup of the powdered maple sugar, 1 tbsp of maple syrup for a little sweetness, and 1/2 teaspoon of vanilla extract. Mix until creamy, then spread over cooled rolls.

Keyword Sourdough, Unrefined Sugar